Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk

Author:

OZDEMİR YukselORCID,ONCEL BasakORCID,KECELİ Muge

Funder

Mersin Üniversitesi

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference26 articles.

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3. Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children;Aydın;J. Food Qual.,2017

4. Effects of some commercial additives on the quality of sucuk. (Turkish dry-fermented sausage);Bozkurt;Food Chem.,2007

5. Chemical characterization of klason lignin preparations from plant-based foods;Bunzel;J. Agric. Food Chem.,2011

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